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Friday, September 16, 2011

Indian style Fried rice with Shahi Paneer

Disclaimer - This is NOT an authentic fried rice recipe,nor is it similar to Indo-Chinese rice recipes.

Long before Chinese food starting delighting our taste buds,at a time when restaurant outings and takeaways were not so popular,we had(and loved) this fried rice.I do not know from where amma learned to make this,but she has been making this ever since we were kids and to this day I prefer her way of fried rice to any restaurant's.When paired with a Paneer dish,the whole meal becomes a delicious package in itself.I know,Fried rice is made with Chinese sauces & co,but amma makes it with Indian spices and hold your breath,without onion,ginger and garlic.Now I got your attention,didn't I?Then why don't we just name it Pulao or Biryani,well it is made just like fried rice substituting Chinese sauces with Indian spices,then why can it not be called Indian style Fried rice?Ajay was aghast when I told him during one of our telecon's that my favorite meal would be fried rice with PBM.He sure hid his amusement,but I chuckled when he was silent for a while after that.Anyone would think I was insane.But believe me,for this fried rice,paneer is THE combination.Try it for yourself!Indian style Fried riceIngredientsBasmati Rice - 1 cupCarrot - 1 medium,choppedBeans - 3-4,choppedBaby corn - 1,choppedCapsicum - 1/2 of 1 big,choppedCashewnuts - a handful,chopped(optional)Ghee/Oil(or a mix of both) - 1 tbspGaram masala - 1 tsp(preferably homemade)Salt to tasteMethodWash basmati rice well under running water in a shallow pan till the water runs clear.Soak for 10-15 minutes.In a pan,add water and when it boils add the soaked and drained rice and cook till just done(the rice should break when you press it between your fingers,do not cook further as it would make the rice mushy).Drain and keep aside.In a thick bottomed kadai,add ghee/oil(or both) and fry the cashewnuts till they turn golden brown,drain and keep aside.Saute the vegetables starting with carrots,beans and baby corn.Cook on low flame(do not add water) till the vegetables are just cooked.Mix in the capsicum and the fried cashews.Add garam masala and enough salt to taste.Mix well and do a taste check.Switch off the flame and slowly mix in the cooked and cooled rice.Warm the rice a little just before serving.Notes

You could add any vegetables of your choice.I usually add tender leaves of cabbage and some times even broccoli too.Red and yellow capsicums too could be added to make the rice more colourful.

If you overcook the rice,wash it well under cool tap water and keep it refrigerated for half an hour or so.It would be easier to handle.

I couldn't believe a north Indian gravy would taste this good without the usual onion-garlic masala paste.This is a mildly spiced curry perfect with rotis and rice and delicious when paired with Indian style Fried rice!IngredientsPaneer - 200 gmsCashewnuts - 12Tomatoes - 2,choppedGreen chilly - 1,choppedGinger - 1/2' pieceOil - 3 tbspJeera - 1 tspAsafoetida/Hing - a pinchBay leaf - 1Coriander powder - 1 tspRed chilly powder - 1/4 tspTurmeric powder/haldi - 1/4 tspCurd - 1/2 cup,beaten wellSugar - 1 tspSalt to tasteGaram masala - 1/4 tspCoriander leaves - 2-3 tbsps,choppedKasoori Methi - 1 tsp,crushedMethodSlice paneer into small cubes and shallow fry in a sauce pan with 1 tbsp oil till it starts turning golden brown.Flip and cook the other side too.Drain into a paper towel and keep aside.Grind the cashews to a fine powder,keep aside.Grind together tomatoes,green chilly and ginger to a smooth paste,keep aside.In the same pan,add the remaining oil and when it turns hot,splutter jeera.Mix in hing and bay leaf and saute for a minute.Add the tomato paste,coriander powder,red chilly powder and haldi and mix well.Cook the mixture,stirring occasionally till it reduces in volume(about4-5 minutes).Mix in sugar,cashew powder and yogurt.Cook for a minute and then add the fried paneer pieces,a cup of water and salt to taste.Let it boil.Cover the pan and simmer for a few minutes till the gravy starts turning thick.Add garam masala,chopped coriander leaves and kasoori methi and turn off the heat.Mix gently and keep it covered for a few minutes.Serve hot.

Yummy, Divya! I also make the fried rice/pulao like this. I also add jeera in the ghee and use the akha masala or the whole cinnamon/clove/elichi/bay leaf and not the garam masala powder. My husband hates onions in most rice dishes except biryani, so I always make pulao this way.. also I microwave the veggies, it retains color and then saute in ghee. Yur gravy looks interesting, I will try for sure. Thanks!

Hi Divya, I tried out Shahi Paneer from your post as is and it tasted super yummy. Went so well with rotis and was so easy to make. A mention of it on my blog - http://foodiessphere.blogspot.in/2012/04/weekend-ecstasy-fruit-n-nut-cake-rotis.html

Hi! Your shahi paneer recipe was nominated as one of the "Best Shahi Paneer Recipes on the Net". To vote for it, please visit http://easyindianrecipes.org/side-dish-recipes/best-shahi-paneer-recipes-on-the-net-vote-for-your-favorite/ - your recipe is positioned at #73 (random order).